Fried Udon

Fresh Udon.

Boil in hot water for about 3 minutes and drain.

Mince lean pork meat or chicken thigh meat.

Finely chop carrots, cabbage and Oyster Mushroom.

For taste and colour I am using dark soya sauce. The non salty type, the consistency is thicker than normal dark soya sauce.

Chinese cooking 101 : Always start with oil in wok followed by the aromatics (garlic, ginger, onions). Sugar and salt (optional) I didn't add any. When the oil is infused with the aromatics add the meat.

Fry till meat is coked and separated.

Add vegetables and fry till 90% cooked.

Add Udon as the udon is already cooked just stir and mix well.

Add dark soya sauce about 1 tablespoon.

Done!

Letitia's Verdict: 8/10 ( she couldn't wait)

Mummy's verdict: Easy to make and really tasty. 20 minutes.